Recipe: Gluten-Free Margherita Spiralized Pizza
Try this recipe for a Gluten-Free Margherita Spiralized Pizza.
Try this recipe for a Gluten-Free Margherita Spiralized Pizza.
- Carbohydrate 11.7355 g
- Cholesterol 9.8 mg
- Fat 8.90600000289468 g
- Fiber 0 g
- Protein 8.1095 g
- Saturated Fat 2.2746400003997 g
- Serving Size 1 1 pizza (252g)
- Sodium 331.065572916725 mg
- Sugar 11.7355 g
- Trans Fat 0.293040000078388 g
- Calories 158 calories
Step-by-step
- Place a large skillet over medium heat. Pour in 1 of the tablespoons of olive oil. Once oil heats, add in the potato noodles and season with salt, pepper, and the first 2 tsp of garlic powder. Cook the noodles, stirring every 30 seconds - 1 minute until potatoes soften and smell cooked. If you are using sweet potato noodles, noodles will turn a deeper orange. If you are using Idaho potatoes, noodles will slightly brown and become sticky.
- Once the noodles are cooked, place in a large bowl and add in eggs. Mix to combine thoroughly.
- Pour the noodles into a 10" skillet. Make sure that the noodles are spread evenly and that you can't see the bottom of the skillet.
- Once noodles are set, lay plastic wrap or baking paper over the noodles.
- Place a pot over the paper/plastic wrap and press down firmly and slowly. You want to flatten and condense the noodles as much as possible. Put something heavy inside of the pot to add extra weight. Place this in the refrigerator for at least 15-20 minutes. The longer the better - I left mine in for 25.
- Take the skillet out of the refrigerator and place over medium heat. On another burner, place on a large (10-12") skillet but do not turn on the heat. Do not move the skillet with the noodles for about 5 minutes and let cook.
- Turn up the heat to medium underneath the other skillet (without the noodles) and pour in the other tablespoon of olive oil. Once oil heats, flip the noodle skillet over and into this new skillet. If any noodles go out of place, simply hold them in with a wooden spoon or spatula. Fry this side for another 5-7 minutes.
- While this side of the crust is cooking, set your oven to broil.
- Once both sides are crispy and the noodles have become the "crust," take off the heat. Spread the tomato basil sauce on top of the pizza, leaving an inch or two of noodle crust between the sauce and the edges (so you can grab it when eating!)
- Top with mozzarella slices, season with salt, pepper and the last teaspoon of garlic powder. Place in the oven for about 7-10 minutes or until mozzarella melts without browning and the crust becomes crispy.
- Take out of the oven (remember to use an oven mit!), sprinkle with Parmesan cheese and top with basil.
Building Structural Integrity Without Gluten
Relying on potatoes instead of wheat flour means managing starch and moisture differently. When cooking the spiralized potato noodles in a 10-inch skillet, stir every 30 to 60 seconds until they soften completely and release their surface starches. Raw potatoes will not bind with the eggs. Whisking two whole eggs directly into the warm potatoes creates a protein network that solidifies during chilling, holding the individual strands together when flipped.
Pressing and Chilling for Stability
Condensing the noodle layer requires physical weight to compress the strands into a solid disk. Laying parchment paper over the hot noodles and setting a heavy pot on top forces the starches to lock. Refrigerating this assembly for at least 15 minutes contracts the fats and proteins, ensuring the crust does not disintegrate when transferred to a second oiled skillet over medium heat.
Topping Management and Reheating
Spreading tomato basil sauce requires leaving a one-to-two-inch bare border so the edges remain crisp and easy to handle by hand. Broiling the assembled pizza for 7 to 10 minutes melts the mozzarella without burning the dairy solids. Storing leftover slices in a sealed container in the refrigerator for up to two days allows the crust to soften; reheating them in a dry skillet rather than a microwave restores the exterior crunch.
